White Chicken BBQ Sauce - Multiple Variations
This is a staple sauce in my house for dipping anything from the grill. This tangy sauce is perfect for chicken breasts, pork chops, pork tenderloin, pulled pork, chicken wings, chicken thighs, bbq chicken, grilled fish, fried fish, hard-boiled eggs… Well, you get the idea.
I’ve posted two versions here. There are many variations on the web, these both or ones without sugar for those on low carb or sugar free diets.
Ingredients
Version 1
- 2 cups mayonnaise
- ½ cup apple cider vinegar
- 2 Tablespoons lemon juice
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 to 2 teaspoons horseradish
Version 2
- 1 cup mayonnaise
- 1/4 cup white vinegar
- 1 tablespoon mustard (yellow or dijon)
- 2 teaspoons horseradish
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
Combine all of the ingredients in a bowl, cover, and chill before serving. Make a few hours before serving for all the flavors to meld together. You can add additional apple cider vinegar for a thinner sauce with a bit more bite.
Variations
- Make it tangier – Add apple cider vinegar or lemon juice instead of the white vinegar.
- Make it lighter – Add sour cream in place of the mayonnaise.
- Make it milder – Use less horseradish or leave it out all together.
- Make it hotter – You can add a spicier mustard, more horseradish, or a hot sauce like Sriracha.
- Make it sweeter – Add some brown sugar to change the flavor and add sweetness.